Turkey Shepherd’s Pie
A dear friend from London gave me this recipe and a bit of good English advice: The key to great shepherd’s pie is the ketchup. So taste the turkey mixture before adding it to the baking dish and add another spoonful or two of ketchup if desired. The chili powder gives good flavor but no heat, so don’t let it scare you.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly brush or spray a 9 × 13-inch baking dish with vegetable oil. Set aside.
Step 2
Place the potatoes in a large saucepan with enough lightly salted water to cover by 1 inch. Bring to a boil over medium-high heat and simmer until the potatoes are tender when pierced with a sharp knife, about 15 minutes. Drain and return the potatoes to the saucepan. Add the buttermilk and use a potato masher to mash the potatoes until smooth. Add salt and pepper to taste. Set aside.
Step 3
Meanwhile, in a large, nonstick skillet, cook the turkey or beef over medium heat, breaking up the meat with a spoon, until it loses its pink color, about 7 minutes. Stir in the onion, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in the tomatoes, ketchup, and chili powder and bring to a simmer. Season to taste with salt and pepper.
Step 4
Spoon the turkey mixture into the prepared baking dish. Spread the mashed potatoes over the turkey and sprinkle with the cheese. Bake until the juices are bubbling and the cheese is melted, 30 to 40 minutes. Let stand 5 to 10 minutes before serving.
